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If using fresh corn, cut corn from cob and put in saucepan with cream. If
using frozen corn, thaw and place in saucepan with cream. Bring to a
boil, reduce and simmer for 5 minutes. Stir in sugar and salt. In
separate small saucepan, melt butter and stir in flour. Do Not Brown.
Stir in butter-flour mixture into corn and cook until slightly thickened.
Pour corn into oven-proof dish, sprinkle with Parmesan cheese and dot with
butter.